Preheat the oven to 375 degrees F. Place a 12-cup non-stick muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 1-½ sticks of butter and 1/3 cup brown sugar. Place 1 tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter, leaving a 1-inch border around the outer edge of the puff pastry. Sprinkle each sheet with the filling-- 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and reserve. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Special nosh for the cook: Roll the reserved dough ends into small balls, roll in some cinnamon sugar or leftover filling and bake on parchment, alongside the sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow cooling for 5 minutes only. Invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.